Thursday, August 6, 2009

Matthew's Modified Pizza

Jay's Pizza Crust (Modified by Matthew)
from All Recipes

**This recipe (the old one, unaltered) will result in a sticky, gooey mess. I changed the quantity of oil and flour to reflect what I've found to work well. **

2-1/4 t active dry yeast (1 packet)
1/2 t brown sugar
1-1/2 c warm water (110 degrees F / 45 degrees C)
1 t salt
4 T olive oil
6 c all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit 10 minutes. Stir the salt and oil into the yeast solution. Mix in 4 cups of the flour.
**mix in the flour with one hand only, leaving your other hand free and clean. If you get a sticky mess where you can't clean off your hand, use your other hand to dump more dry flour on your sticky hand. This will help get your hand free**

Turn dough out onto a clean, well floured surface, and knead in more flour (approx. 1.5 cups more) until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled in size; approximately 1 hour. Punch down the dough and form a tight ball. Allow the dough to relax a little before rolling out.

Preheat oven to 425 degrees. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise 15-20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.

**Makes 1 large pizza
Pizza Sauce
from Linda
1 can tomato sauce
2 t dried oregano
2 t dried basil
2 cloves garlic, minced
1 T olive oil
Combine all ingredients in a small saucepan and heat on low for about 8 minutes. Let cool slightly before spreading on crust.